Recipe Index

Ingredients

• 17¾ oz lean beef (top round), finely ground twice, or lean ground beef
• 2 qt cold water
• 2 tablespoons long-grain rice, rinsed
• 1 large onion, finely chopped
• 1 red or green bell pepper, finely chopped
• 1 large tomato, chopped
• 2 cloves garlic, minced
• 3 green onions, sliced
• 2 tablespoons vegetable oil or pork lard
• 1 teaspoon dried oregano
• 1 tablespoon all-purpose flour (optional, for extra thickening)
• 1/2 teaspoon ground cumin (optional)
• Salt and black pepper, to taste
• 2 tablespoons chopped parsley
• Fresh cilantro, to serve (optional)

Method

1. Traditional method: put the ground beef in a large bowl with about 2 cups of the cold water and work it with your hands or a whisk until the meat disperses into a smooth, soupy paste with no lumps. This is what gives soyo its fine texture.
2. Heat the oil or lard in a large pot over medium heat and cook the onion, bell pepper, and garlic for 5 minutes until soft.
3. Add the tomato and cook for 4 minutes, until it breaks down.
4. Pour in the remaining cold water and bring to a simmer, then slowly stir in the dispersed beef mixture in a thin stream, stirring constantly so it does not clump.
5. Add the rice, oregano, and cumin if using. Simmer gently for 30 minutes, stirring occasionally and skimming any foam.
6. If you want a thicker soup, whisk the flour with a ladle of hot broth and stir it back in; simmer 5 minutes more.
7. Season with salt and pepper, stir in the green onions and parsley, and rest 5 minutes.
8. Serve hot, scattered with cilantro if you like, traditionally with tortillas or mandioca.

Prep: 20 min · Cook: 40 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data